This fantastic selection of our favourite spring-time cuts is perfect for a long weekend with lots of friends and family. From Easter classic lamb shoulder to versatile and trendy beef skirt, this box has well over 25 portions of native-breed joy.
Our farmers' new season spring lambs are all rare, native-breed, outdoor reared and bred, free range and solely grass fed. Rare breeds include, Lleyn, Dorset, Jacob, Shetland and Suffolk.
Our gammon is all dry cured, ensuring that the meat is tender with a natural sweetness. The meat is matured and naturally marbled, giving an intense flavour. Our farmers' pigs are rare breed, outdoor reared, outdoor bred and free range. Rare breeds include slow grown Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Our farmers' herds are all rare breed, outdoor reared and bred, free range and solely grass fed. Rare breeds include, Angus, Ruby, Longhorn, Shorthorn, Dexter, Hereford. Our butchers hang and dry age all of the beef for a minimum of 21 days. Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
BREAK UP A COUPLE OF BULBS OF GARLIC, SPREAD AROUND A HIGH WALLED BAKING TRAY AND TOSS IN A COUPLE OF SPRIGS OF FRESH ROSEMARY. RUB THE LAMB SHOULDER JOINT WITH OLIVE OIL, SALT AND PEPPER. PLACE IT IN THE TRAY AND WRAP WELL WITH TIN FOIL MAKING SURE THE TRAY IS TOTALLY SEALED. ROAST IN THE OVEN AT 170OC FOR 3 HOURS. WHAT COMES OUT WILL BLOW YOUR MIND.Check out more recipes
THE SHOULDER IS FATTIER, PERFECT FOR A LOW AND SLOW. THE LEG IS LEANER AND COOKS A BIT QUICKER.